Baked Sweet Potato Falafel Recipe

Do all you U.K. based readers know the Leon restaurants? I bet many of you do. I'm feeling a bit in the dark here. I learned of the fantastically successful Leon destinations while flipping through an Aussie food magazine the other day and ended up ordering the newly released Leon cookbook on the spot. I think we can all agree, it's a challenge to find natural food cookbooks that are full of great content and exceptionally well designed. Wait until you get a glimpse of this book. Written by chef/owner Allegra McEvedy, it's quirky, fantastic, fun, and takes all sorts of liberties with traditional book design. I'm highlighting the baked sweet potato falafel recipe here today, but it was hard for me to settle on a single recipe. The 300+ page book is full of the big-hearted, bold-flavored, seasonal, gutsy food the cafes are known for.

Leon covers a lot of ground. It is divided into two major sections - ingredients and recipes. Essentially, you learn how to source great ingredients in the first part, and how to put them to use in the second part. The book includes a tear-out seasonality chart, an endearing fold-out European cheese map, all sorts of icons, funky fonts, and info-graphics throughout. You can have a glance at their menu to get a sense of the kind of recipes you'll find in the book - plenty for vegetarians and non-vegetarians alike. Lots of whole grains, an emphasis on minimally processed ingredients. Really great.

I feel like this is a cookbook that will resonate with many, not only as a reference, but also as an object that was thoughtfully made by people who care about what they are doing. It would be a great gift to give to young people as they are going off to college, or striking out on their own. If I had this book when I was twenty-two it may not have taken me as long as it did to find a culinary realm I love exploring - mindful food that is full of flavor and fun and friendship.

I'll finish up with a few notes about the baked sweet potato falafel recipe. These aren't your typical falafel, nor were they intended to be, just keep that in mind before you write in. These falafel are made with a mashed sweet potato and chickpea flour base, accented with a generous punch of spices, a nice amount of garlic and plenty of chopped cilantro. If you're looking for that crunchy, fried, falafel experience, this isn't it. But these are delicious in their own way. And the sesame seed sprinkle gives each one a little bit of crunch. The next time around I might actually give each falafel a dunk in some sort of egg bath, and then in the seeds for a bit more crunch and coverage. At Leon they are served as a mezze along with chopped tomatoes, pickles, and aioli.

Baked Sweet Potato Falafel Recipe

These falafel are Leon's most popular veggie dish to date. They knew they wanted falafel on the menu, but chose not to have deep fryers. After some experimenting, this sweet potato and chickpea flour version was developed.

Preheat the oven to 425F degrees (220C) and roast the sweet potatoes whole until just tender - 45 minutes to 1 hour. Turn off the oven, leave the potatoes to cool, then peel.

Put the sweet potatoes, cumin, garlic, ground and fresh coriander, lemon juice and gram/chickpea flour into a large bowl. Season well, and mash until smooth with no large chunks. Stick in the fridge to firm up for an hour, or the freezer for 20-30 minutes. When you take it out, your mix should be sticky rather than really wet. You can add a tablespoon or so more of chickpea flour if necessary (the water content of sweet potatoes varies enormously).

Reheat the oven to 400F/200C. Using a couple of soup spoons (put a well-heaped spoonful of mix in one spoon and use the concave side of the other to shape the sides) or a falafel scoop if you have one, make the mixture into falafelly looking things and put them on an oiled tray. Sprinkle sesame seeds on top and bake in the oven for around 15 minutes, until the bases are golden brown.

I bought this cookbook about a month ago and absolutely adore it. I made the cauliflower curry and could not stop eating it. In my collection this is the one cookbook that doesn't ever make it back onto the shelf.

Oh wow, those look delicious. Will definitly give them a go. And the cookbooks looks great, too. See if I can find it down here.

May 18, 2009

Stephen

Allegra McEvedy does a (sort of) weekly column for the Guardian. She also does on-line "cookalongs" for the Guardian where she posts the list of ingredients a few days earlier and then gives the cooking instructions online as she cooks the dish.

As a California ex-pat in London I've struggled with the food available to here. London is a huge metropolitan city so of course I could get anything I wanted, but the food attitude and importance of provenance is definitely lacking by most. As an island nation with a history of colonies almost everything is imported.

There are two Leons within walking distance of my apartment in London and I think Allegra McEvedy and her restaurants represent a new shift in London about knowing where and how your food is procured.

I've found the food at Leon to be good (some things are fabulous, some are just ok), but their business goals are inspiring. They care about where their food comes from and their impact to the environment.

These sound really interesting... Living in Egypt I'm obsessed with felafel but I've never had it like this before (here in Egypt we use broad beans instead of chickpeas in our felafel - its delicious!). I like that your recipe is not deep fried - I tried to make a conventional felafel recipe that was baked instead of fried but the texture didn't turn out so well (unfortunately fried is the best way to make this delicious dish). I might dunk them in an egg bath as you suggested next time.

Thanks for sharing this! The sweet potato idea is fantastic. I'll keep an eye out for this cookbook :)

May 18, 2009

Susan

These look delicious, and will be great for lunch given that my work's microwave just blew up. Mmm... falafel salad with herbed yoghurt on the side, or wrapped up in fresh pita or turkish bread. I'm salivating!

Out of interest, what Australian food magazine was it that you were reading?

I just got inspired to ‘chef’ something up in the kitchen – a frequent state that I am in after reading your posts. As always Heidi, this looks delicious. I may try them with slivers of toasted almonds to play up a nutty taste. Thanks.

These are yummy! I got the Leon book earlier this year, and this was the first recipe I made. They also freeze well, for those who don't wolf them down in one.

May 18, 2009

Mrs Redboots

I hadn't come across this chain until you mentioned it, but it looks well worth trying! Don't eat out very often in this country, as we eat out a lot when on holiday and I prefer to do my own cooking when possible, but that is definitely a place for the odd occasion....

May 18, 2009

London Veggie

Rumour has it there is a third Leon opening at Westfield London soon where there is also Tibits - a unique Swiss veggie restuarant. Good eats!

May 18, 2009

Jon

I live in London and I adore Leon. I wish I could eat there every day. I'd actually say that the Sweet Potato Falafel is one of my least favourite recipes.

I have the book and it's incredible, I'd recommend it to anyone. The only downside is that a lot of the recipes take a long time to make.

These sound and look delicious. I've recently gone vegetarian, so I've only made falafel once (I know it's not ONLY for vegetarians), and it was grilled, not fried. Actually wasn't that good, but I bet the sweet potato adds a lot here! And so much nutrition too. Can't wait to try these to convince myself that it doesn't have to be fal-awful!

May 18, 2009

Rumana

"falafelly looking things" - LOL!!!

May 18, 2009

vici

I know! This book is so much FUN! I love your review of it. Allegra's other books are wonderful too; but this undoubtedly is her masterpiece.

I haven't seen the book yet, but it looks stunning. I am aware of the Leon Restaurants and actually we have plans to hit at least one of them when we're in London later this year (getting hitched). I know British food has come a long way in recent years, and I'm looking forward to exploring it. As for this post, falafel and sweet potato are two things I never turn down -- brilliant to combine them! Bloody Brilliant, even! Thanks for this.

I'm with Jen (At My Kitchen Addiction) - I love sweet potatoes and am always looking for new recipes to try. This one looks fantasti!

May 18, 2009

Elana

Any suggestions on subs for the chickpea flour? Any that would keep them gluten free? I have yet to find chickpea flour in Berlin... Or, do any readers out there know where to find it here? Turkish market?

May 18, 2009

Elana

p.s. they look absolutely delicious and a combination of two of my favorite foods (falafel and sweet potatoes). Can't wait to try them :)

Thanks for what sounds like a great find! I collect cookbooks and do a bi-monthly cookbook review on my blog - and despite that my 18 year old daughter (who is finally inspired to eat well and learn to cook) isn't thrilled with any of my cookbooks. I think this will make a great 19th birthday gift for her!

I bring back a big box of sweet potatoes from my mother's every time I go home -- enough to share with friends and still have half-a-box left for improvising! Just contributed a sweet potato hummous recipe to a local cookbook. Tonight I'll try falafel!

Heidi, you make me happy! I just found out Friday that I have a LONG list of food allergies, but I CAN have everything in this recipe... except for the lemon. I might swap out apple cider vinegar and see how that goes. Thank you for this! I'm going to try it tonight! :D

I reviewed the original branch of Leon a few years ago for The Guardian. Whenever I visit Leon, I usually order these tasty and moreish sweet potato falafels. When I fist saw them on the menu, I thought they might be too sweet for a savoury main course dish, but thankfully they are not! I will definitely look out for the cookbook...

Sejal

May 18, 2009

Ondine

I'm ashamed to say I'm a Londoner who's never even heard of or seen a Leon - I really should look one up. These sound delicious. Any chance of a photo of the end product?

This looks delicious! I actually encountered a similar recipe in an old Indian cookbook which had pecans, corn, and cinnamon in the mix along with most of the ingredients you mention (no sesame seeds or garlic though). One of my favorite Indian recipes if anyone is looking for a variation. Now I can't wait to try this version!

May 18, 2009

figilav

Of Cos !!!! LEON is best fast food place ! best natural healthy food
Soup is fantastic !
Stewed is amazing for winter to warm up your stomach.
snacks are all different texture tasty!!

once while i do eat chicken only at this place. real free range organic flavor!

even Lamb meatballs is delicious ! even i'm not a meat eater.
everything is just sooo good there. Definitely is a place for a picky eater like me.. also with lots of allergy and intolerant for something ingredients
the best ever! and best place to chilled and seat with found furniture..

Oh My Goodness! Those little mounds are so cheery! I wish I could snap my fingers and turn the pile of sweet potatoes currently acting as my table's centerpiece into them right now.
And that books looks like great reading/cooking. Thank you for sharing Heidi!

May 18, 2009

CDF2408

I've had these before on a number of occasions and they truly are amazing! Fantastic that Allegra has a recipe book out, I am definitely going to make them!

This looks great and so easy. Think I'll give it a go by steaming the sweet potato. I am not such a fan of cooking food at such high temperatures and the steaming would also make it a bit of a quicker prep time. Fabulous as always!

What a crafty idea. Sounds tasty too. I love the llok of that book. Design is so important for a cookbook; it needs to be inspiring. Cooking is more than just making it, it is creating a dish with joy and love.

May 18, 2009

Vivian

This book sounds wonderful-have to buy it.

May 18, 2009

Amy

These look delicious! I may be unimaginative right now, but does anyone have suggestions on what to serve with these? Bonus points for being super easy to prepare.

I'm allergic to wheat and chickpeas -anyone have an idea of a flour that is a good alternative?

May 18, 2009

Barbara

.."a little but of crunch."

Just a heads up!

I've been a long time lurker, your fresh food ideas have inspired me over and over again.
Thanks, you're awesome!

May 18, 2009

keheela

I bought the cookbook on the spot after reading this post. I hope to try this and more recipes soon. Thanks for sharing!

May 18, 2009

Amy

Serendipity!
I just found your website today by chance. I love it. I love the creativity of the recipes abd I love the beautiful photography.

30 minutes into my new discovery and I realized that it was YOUR website! I have your cookbook, Super Natural Cooking, and I love it. I've only been able to cook a couple of things, but it has totally inspired me!

I was just thinking this weekend that I have all these cookbooks that I rarely use, yet I'm obsessed with buying new ones! I try to cook new recipes, however my limited time does not allow me to do this so I tend to just do variations of what I know. I have decided this weekend that I am going to try to cook at least 2 new recipes a week (this week I'm shooting for 4). I know it doesn't seem like much, but I just don't have the time. I just read that is how you started this website! I am looking forward to trying many more of your favorite recipes.

Thank you!

May 18, 2009

Benedetta

I live in London and I must say Im a huge fan of Leon restaurants. I also own the book, which is really well done and also very well designed ( Im a graphic designer, you see! ). I recommend it 100%. I was pleasantly surprised when you posted this recipe, it's one of my favourites (alongside Leon's Super Salad!).

These falafels are my favourite thing to eat on the menu and I never realised that they were not deep-fried!

May 19, 2009

ZeeZee

sounds fab! and on the subject of british food, as a canadian living in england for the past 6 years, i think the food here is fantastic! maybe not in london necessarily, but definitely in the south west. the vegetarian movement here is booming and is years ahead of canada. i am spoiled for choice when it comes to eating out.

May 19, 2009

Maeve

I made this last night, with one change: I substituted canned chickpeas for the chickpea flour, to give it more texture, and it worked a treat. A lovely recipe, thank you for reviewing the book: I have just ordered it.

So I'm wondering what makes these falafel? The chickpea flour?
Not to get all snippy and editor-y, but as I'm going through a period where I'm increasingly skeptical about a newly discovered tendency to over-romanticize recipes in my own work, I'm finding myself reading other recipes in an increasingly critical fashion.
Wouldn't these taste just as good if they were called "Baked Sweet Potato-Chickpea Croquettes"? Any serving recommendations (wrapped in pita with tahini, tomatoes, potatoes and cukes; on top of tabbouleh, etc.)?

HS: Hi Gregg, Allegra mentions in her head notes that it's the chickpea flour that gives these guys their falafel-esque credentials. They'd be great in pita.

These are good with black sesame seeds too.
Thanks for joining the majority of us in the world and adding metric measurements at last.

May 20, 2009

susan

I made these last night - so delicious...and I also made the ultimate veggie burgers - I am so excited about the food I get to eat over the next few days! A friend is sending me some avocados any day now too - can't wait to pair them.

Do you have any other serving suggestions for the falafels other than as a mezze...?

thanks for the amazing recipes and the most beautiful photos!

May 20, 2009

Janet Paula

Just made these and they were excellent.
However, I did substitute fresh cooked chickpeas (mashed up) that I had in the fridge for the chickpea flour and fresh parsley for the coriander (which is something that I get physically sick from).
In fact, in the Middle East country I live in I do not believe they make it with coriander.
One thing though, the next time I'm going to roll the falafel balls completely in the sesame seeds and not just on top. It will give it a sturdier base.
Keep up the good work.

I write because I've just done a double-take seeing a photo of you in an email from LibraryElf (great service which reminds me when library books are due, check it out online!) and then realised it was an Amazon ad for Super Natural Cooking - guess what kind of books are due to go back to the library! While they can scan my library list they clearly can't see my bookshelves. Anyway it was a pleasant surprise to have you appear like that!

May 20, 2009

Julie

Absolutely delish & do-again! Any suggestions for what else to serve with it beyond tomatoes and pickles? What kind of dipping sauce?

how did i miss this one in my inbox?! i love falafel and these look great. haven't ventured to make them at home before but yum. my favorite "unique" falafels are from Oleana in Cambridge, MA.

May 21, 2009

Elaine

hah! I'm so embarrassed. I've lived in London for a dozen years and never heard of Leon, and there's one about 1/4 mile from home. Must get out of the kitchen more often! These remind me a bit of the sweet potato - sesame balls a Chinese friend used to make. She used to deep fry hers, so presumably this would work if you happen to have a deep fryer full of oil. Since they deep fry Mars bars in Scotland I've begun to think anything is possible, with care.

May 21, 2009

Jessica

Would these be good with a tzatziki sauce? I was thinking about making one to go with it.

HS: That sounds great Jessica. Give it a try.

May 21, 2009

Anonymous

looks gross!!!!!!!!!!!!!!!!!!!

May 21, 2009

susan

I know this is the falafel stream, but I'm wondering if you can answer something for me about the veggie burgers? (ultimate) Can I freeze the uncooked patties?

Delicious! Variation I was forced to make: I didn't have garlic, and I added bean sprouts (minced in the food processor) that were languishing in the fridge. Easy-to-find-ingredients, easy to make, easy to eat! Thank you thank you thank you. My toddler didn't like, unfortunately; I'll replace coriander with cinnamon next time, and reduce the fresh coriander content - I think it was a bit much for him. More for us!

May 21, 2009

Schmee

I love sweet potatoes, but hate cilantro, and these look delicious. What could I do instead of using cilantro? thanks :)

I made these the other night, and the flavor is excellent! I had them in pita, like a falafel. But I would agree that I miss the crunch of deep fried falafel (though I did the egg wash & extra sesame seeds), and they were a bit dry. (I worked at a place that baked their falafel as well, and I thought they tasted awful that way).

Today I had more of them, this time with some roasted vegetables (which were pretty juicy) and hummus in a tortilla, and it was a great combination. Now if only I could figure out how to make them crunchier!

May 22, 2009

susan

Thanks for the veggie burger info - just froze the rest...LOVE THEM and making the lentil burgers next. :)

May 22, 2009

susan

So I was in a hurry today and just heated up a couple of these in the microwave and put a little applesauce with them...loved it.

May 22, 2009

Deb

I made these as an appetizer/hors d' oeuvre
by shaping into smaller bites. I served with
one inch wheat pita rounds from my local market and some cucumber yogurt on the side. Worked really well and enjoyed by all.
I love taking a good recipe like this and playing with it.